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RECIPE
17 INGREDIENTS9 STEPS55MIN

Easy Vegan Chocolate Cake

3.0
1 Ratings

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Food by Maria

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This super Easy Vegan Chocolate Cake recipe is to die for. Made with healthier alternatives than your traditional cake, and loaded with chocolate, your whole family is going to love this vegan dessert.
55MIN
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Cake

1 1/4 cups
Almond Milk
or Vegan Milk of Choice
2 cups
Brown Sugar
or White Sugar
2 1/4 cups
1/2
Unsweetened Cocoa Powder
plus 1/3 cup
1 1/2 Tbsp
Baking Powder
1/2 Tbsp
Baking Soda
1 pinch
1/2 cup
Coconut Oil , melted
plus extra for greasing the pan
or Vegan Butter, melted
1 cup
Water
boiling

Chocolate Frosting

2 cups
Raw Cashews
soaked in cold water for a least 1 hour then strain and rinse
1/2 cup
Unsweetened Cocoa Powder
1/4 cup
Powdered Confectioners Sugar
1/4 cup
Almond Milk
plus 1 tablespoon if needed
1 pinch

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Author's Notes

The cake will last up to 1 week in a tightly sealed container on the counter at room temperature. Any leftover icing will last up to 1 week in a sealed container in the fridge. If you are making this cake and are not vegan, you can use regular milk and regular butter but I highly suggest you try this cake as it is. It’ll really show you just how easy vegan baking can be!

Cooking Instructions

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Step 1
Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.
Step 2
Preheat your oven to 350 degrees F (180 degrees C).
Step 3
To a small bowl, add your Apple Cider Vinegar (2 tablespoon) and Almond Milk (1 1/4 cup). Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!
Step 4
To a large bowl, add your Brown Sugar (2 cup), All-Purpose Flour (2 1/4 cup), Unsweetened Cocoa Powder (1/2), Baking Powder (1 1/2 tablespoon), Baking Soda (2 teaspoon), and Salt (1 pinch). Whisk till well combined and there are no lumps.
Step 5
To the bowl, add the Coconut Oil (1/2 cup), Vanilla Extract (1 tablespoon), and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling Water (1 cup) and whisk for another 30 seconds.
Step 6
Transfer mixture to the baking tin and bake for 32-35 minutes.
Step 7
Remove from the oven and let the cake cool completely in the baking tin.
Step 8
For the frosting, simply add Raw Cashews (2 cup), Unsweetened Cocoa Powder (1/2 cup), Powdered Confectioners Sugar (1/4 cup), Almond Milk (1/4 cup), Vanilla Extract (1 teaspoon), and Salt (1 pinch) into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.
Step 9
Enjoy with fresh berries or some vanilla ice cream or both!

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